I have been cooking a lot of rice and grains with my beloved rice cooker. Putting up a batch when I leave the house makes for happy eating upon returning home with an appetite.
Brown rice, cooked and cooled, tossed with champagne vinegar and olive oil
Arugula, rinsed and dried somewhat
Carrots, 2, sliced thin with knife or with mandolin
Nuts — pepitas are good
Romano, freshly grated
Lemon juice from 1/2 lemon
Olive oil – 3x lemon juice
Mix up dressing and put in bottom of large, preferably narrow, bowl
Put in: arugula, carrots and scallions, and toss.
Lay greens on top of rice, and sprinkle on pepitas and grated romano
Other options: pine nuts, olives